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Leek Croquettes

Bite-sized crispy croquettes, often referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek croquettes offer a flavorful fusion of rich ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and remove the roots and most of the green stalk. Chop into halves along the length then into 1.5-centimeter rounds. Put in a deep pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season liberally with salt and pepper. Stir completely using your fingers then mold a couple of spoonfuls into a patty, flattening a slightly. Place on a tray and repeat for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, cook the croquettes in small batches until golden on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the cooked fritters to a dish lined with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true treat. The crispy crust opens up to a soft center. The leafy spinach imparts a vibrant, somewhat green note, while the cheese gives a deep, flavorful smoothness. You can substitute the cheesy element with cooked, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it carefully, discarding any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of water over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a pan over a medium flame and fry the diced onion and garlic until tender, about four minutes. Remove from the stove.

Place the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and spice with pepper and salt. Combine completely until blended. If the mixture seems too loose, add some additional crumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and place them on a tray topped with wax paper. Seal and cool for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes on both sides, rotating so they are golden brown completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, including additional water to maintain the lentils submerged if needed.

Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul well and reserve in a container.

Heat a portion of the